Spiced carrot & lentil soup

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil, diced
• 1 brown onion
• 600g carrots, washed and coarsely diced (no need to peel)
• 140g split red lentils
• 1 lt hot vegetable stock (from a cube is fine)
• 400g can chickpeas or white beans (optional)
• plain yogurt and naan bread, to serve

Directions

1. Heat a large saucepan on medium, add oil and onion and cook gently until transparant. Increase heat to medium-high, add cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
2. Add carrots, red lentils and 1 lt hot vegetable stock to the pan and bring to the boil.
3. Simmer for 15 mins until the lentils have swollen and softened. Add chickpeas or white beans if including.
4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
5. Season to taste and finish with a dollop of plain yogurt. Serve with warmed naan breads.